Ingredients

• 1kg - sugar
• 1/2 litre - water
• 10gm - chandan (sandalwood) powder
• 4 - leaves warak (beaten silver sheets used on mithai)
• 2 tbsp - milk
• 25 - cardamoms (peeled and coarsely ground)
• 1 - lemon (juice)

How to Make Chandan Sharbat

• Boil the water along with sugar.
• After one boil, add milk.
• Spoon off the dirt collected on top.
• Add cardamoms and stir at regular intervals.
• Add lemon juice and mix well.
• After 30 minutes, remove the sugar syrup from gas.
• Tie the chandan powder in a fine muslin cloth and add this (potli) bag to the sugar syrup.
• Cover the vessel with a lid immediately.
• Keep aside overnight.
• The next day strain and add the warak (crush it slightly with your fingers).
• Store the sharbat in a dry sterilized bottle.
• Refrigerate.
• To serve:
• In a glass, pour 3 to 4 tbsp chandan sharbat and add sufficient water and crushed ice.
• Mix well and serve chilled.